HomeRoast Digest


Topic: Complexity of coffee usage and Happy Holidays (3 msgs / 62 lines)
1) From: Mark Neuhausen
This is a multi-part message in MIME format.
A few years ago, while making a desired mid-life career change, I had =
time and followed my non-work interest of food, specifically barbecue.  =
About 1 1/2 years ago, I got interested in making a better cup of =
coffee, and bought a Starbucks Barista espresso machine.  While the =
coffee I was buying and grinding was better than Starbucks, it was still =
not great.  And this summer, during an opportunity to work part-time, I =
explored my other food interest, coffee.  (Chocolate will have to wait.) =
 I have now been roasting my own beans in a modified WBII for ten weeks. =
 I have had my best cups of coffee ever during this time period and =
agree with those who comment that even our mistakes are still very good =
coffee.
This week, I had my best espresso ever, a full city roast of Sumatra =
Mendehling.  My son (19), who normally adds milk and sugar to his =
coffee, had straight shots with me.  No bitterness, and while I did not =
taste chocolate while drinking the coffee, I definitely enjoyed the =
after taste/sensation in my mouth of having eaten dark chocolate.  I =
then discovered that these beans did not make very good Americano or =
coffee cream.  I had a Burundi on Tuesday with almost opposite results, =
and found it to be an excellent Americano, a good coffee crema, and an =
okay espresso.  
This is an absolutely fascinating interest.  Between selecting the type =
of green beans and the supplier, and the level of roast, and the resting =
time, and the usage (espresso, Americano, coffee crema, and I suspect =
vacuum or French press or drip), there are so many variables in addition =
to the cupping reviews.  And I am not yet even into slowing the roast to =
develop more of the true nature of the bean.
I thank all of you for how much I have learned on this message board and =
what a kind and generous community you all are.  I look forward to =
learning more, and likely meeting some of you in the future at coffee =
conventions.  
Happy Holidays to all.
-Mark

2) From: TFisher511
Welcome Mark,
I think several of us are into taste sensations such as coffee, barbecue, 
wine and cooking. Although this forum tries to keep most of the posts related 
to coffee, I think it is just natural for people to seek out exceptional 
flavors in different kinds of food and drink. Maybe I  am speaking more for 
myself and a couple of others.
I look forward to reading about your future experiences and we all learn from 
others stories of successes and failures.
Terry F

3) From: Ben Treichel
I think you are right Terry. I have found ( i am a former beer home 
brewer) that if you find a micro brewer with good beer (which eliminates 
most of them) you also find excellent food. It seems that the economics 
dictate that you have to ne in the restaurant business to support the 
activity.
TFisher511 wrote:
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